Recipe: Cornelius Gallagher's Hazelnut–Vanilla Gelato

by jbfauthor on January 26, 2011

Laced with toasty vanilla seeds, fragrant hazelnuts, and luscious Nutella, this gelato is the perfect wintertime treat. Get the recipe here.

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Ask a Chef: Quickfire Questions for David Kinch

by JBF Editors on January 25, 2011

Winner of the 2010 JBF Best Chef: Pacific award, David Kinch has garnered national attention for his singular, terroir-focused American cuisine at Manresa. Deeply committed to sustainable agriculture, Kinch exclusively sources the restaurant’s vegetables from a biodynamic farm in the nearby Santa Cruz Mountains.

Biodynamic. A lot of people make fun of the hocus-pocus and cosmic elements of biodynamic, but you know, God is in the details. Biodynamic farming forces you to pay attention in much greater detail, and how can you not benefit from that in the long run?

Japan. I think the way France was 20 years ago and Spain was 10 years ago and the Nordic countries are now, Japan is going to be the future. It was a closed door, but people

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News Feed: January 25, 2011

by jbfauthor on January 25, 2011

An informative chicken glossary. [Salon] Fishing frenzy. [HuffPo] Eight percent of Americans would give up food over media devices. [Ad Age] The SoBe Burger Bash menu. [Eater] Should you have to wait when you have a reservation? [SE]

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Recipe: Eric Hara's Big Bean Cassoulet

by jbfauthor on January 25, 2011

Eric Hara's recipe for big bean cassoulet

Eric Hara's trimmed-down version of cassoulet sticks to just beans and vegetables (the traditional dish is enriched with duck confit, sausage, and other meat products), but it doesn't taste like a sacrifice. It's flavored with sweet lobster stock and topped with a buttery blanket of panko. Check out the recipe here.

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On the Menu: Boldly Rustic

by jbfauthor on January 24, 2011

Gastropub pioneer April Bloomfield, a 2010 nominee for JBF Best Chef: NYC, is easily one of the most innovative chefs in town. Her rustic and seasonal cooking, infused with a European snout-to-tail mentality, has changed the way New Yorkers eat and continues to inspire an ardent following. She's taking charge of the Beard House kitchen on Thursday; here's what's on the menu: Hors d’Oeuvre Peekytoe Crab and Avocado Mousse Trifles Scotch Quail Eggs Chicken Liver on Pugliese Bread Vincent Carême Vouvray NV Dinner Bacon-Wrapped Rabbit Terrine with Tarragon, Shallot, and Cornichon Salad and Prune Vinaigrette Pairing: Stadlmann Mandel-Höh Zierfandler 2008 Roasted Pumpkin and Market Green Salad with Aged Pecorino and Balsamic Vinegar Pairing: Damijan Kaplja Bianco 2004 Clam, Tomato, and Vegetable Aquacotta Stew with Grilled Bread

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News Feed: January 24, 2011

by jbfauthor on January 24, 2011

The Chinese Restaurant Awards. [CBS] Mark Bittman moves from "The Minimalist" to the Times opinions section. [Yahoo] Jean-Georges Vongerichten at home. [WSJ] 162 school lunches. [CNN] The debate over nutrition labels on alcohol bottles. [USA Today]

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Eat This Word: Kaffir Lime

by JBF Editors on January 24, 2011

The James Beard Foundation on kaffir lime

WHAT? Fragrant fruit. Until recently, American cooks had a hard time getting hold of Kaffir limesbumpy-skinned, deep green, intensely fragrant citrus fruits that give a jolt of flavor to many Southeast Asian dishes. Dried or fresh, the leaves, rind, and juice of the fruit are indispensable elements in enlivening soups, salads, and curries. Kaffir limes are used in the cuisines of such countries as Thailand, Malaysia, and Indonesia "with a frequency bordering on automaticity," Alan Davidson writes in The Oxford Companion to Food. Davidson, incidentally, objects to the name Kaffir and suggests the alternative of Makrut lime, the Thai word. Kaffir, he writes, probably comes from the Arabic word for infidel and has long been used in South Africa as a pejorative term for blacks.

WHERE? Team New Jersey Beard House dinner

WHEN? January 26, 2011

HOW? Poha

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On the Menu: January 23 through January 29

by jbfauthor on January 21, 2011

Here’s what’s happening at the Beard House and around the country next week: Monday, January 24, 7:00 P.M. Haute Charleston As chef and owner of one of Baltimore’s most lauded restaurants, two-time JBF Award nominee Cindy Wolf finds inspiration in the rich culinary heritage of Charleston, South Carolina. This dinner will highlight the chef’s refined, Huguenot-influenced cuisine along with impeccable wine pairings selected by wine director Tony Foreman. Tuesday, January 25, 7:00 P.M. Seasonal American The Mill at 2t, a charming restaurant in pastoral Connecticut, serves up outstanding locally sourced dishes in an intimate setting. The eatery’s chef, Ryan Jones, and his friend the Canadian locavore chef Christophe Ithurritze are bringing that casual elegance to the Beard

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Remembering Jim

by jbfauthor on January 21, 2011

Today marks the 26^th anniversary of James Beard’s death. He brought simple, accessible, and delicious food to a generation of Americans through his many cookbooks, TV appearances, and cooking classes. Beard championed local, seasonal eating long before it was chic and helped American cuisine to reach the elevated level of its European counterparts. At the James Beard Foundation we are proud to carry on the legacy of this larger than life man. Here’s to you Jim.

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